Coat chicken pieces with flour. In large saucepan over medium heat, melt butter. Add chicken pieces; cook until lightly browned. Remove chicken from pan; set aside. Add onion; cook until tender. Add garlic, marjoram and rosemary; cook 2 minutes, do not let garlic brown. Stir in 1/2 cup flour. Gradually add broth; cook, stirring constantly, until thickened. Stir in tomatoes with liquid, salt, pepper, bay leaves, carrots and celery. Add browned chicken; simmer 15 minutes. Add mushrooms and wine; heat to boiling. Cover; reduce heat. Simmer 30 minutes or until chicken is tender. Remove bay leaves, carrots and celery. Cook noodles according to package directions; drain. Remove chicken from sauce. Toss hot noodles with sauce; serve with chicken.
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